Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

by Women's Health | Oct 23, 2024 | Recipes

Grilled lettuce salad with yoghurt and pomegranates

Lettuce is one of the most versatile salad ingredients and, almost, pairs well with most fresh ingredients. Nothing says welcome summer quite like this creation by Chef Monché Muller. In case you’re struggling to find romaine lettuce, baby gem lettuce or radicchio will make great alternatives, too. And, if you can’t find pomegranate molasses, use honey or sweet molasses. Struggling with sumac? Use lemon pepper or add a little extra lemon zest.

Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

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Servings 4

Equipment

1 Serving Dish
1 Griddle Pan

Ingredients

4 Tbsp Extra virgin olive oil
2 Tbsp Raspberry vinegar
1 Tbsp Chopped mint
Sea salt and ground white pepper, to taste
4 heads Romaine (cos) lettuce, halved lengthways
175g Pomegranate rubies mint leaves, to garnish

For the sumac-tahini yoghurt:

250 ml Greek yoghurt
1 Tbsp Minced garlic
2 Tbsp Tahini paste
1 Lemon, zested and juiced
1 Tbsp Sumac
1 Tbsp Pomegranate molasses salt, to taste

Instructions

Mix the oil, vinegar, mint and seasoning. Brush the dressing over the lettuce heads.
Heat a griddle pan to smoking point, then place the lettuce, cut-side down, on the pan. Grill for 1–2 minutes until lightly charred.
To make the yoghurt, mix all the ingredients, adding a dash of hot water if it’s too thick.
Pipe or dollop the sumac-tahini yoghurt over the grilled lettuce, then sprinkle with the pomegranate rubies and garnish with mint leaves.

Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

Chef Monchè Muller’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

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